How to Cook Prime Rib Roast. Full of flavor, tender and juicy, this will not disappoint your diners!

How to Cook a Prime Rib Roast. This delicious recipe has been generously shared by our Lovefoodie friends Pat Milton and Sally Hall.

Sally tells me she had never cooked a Prime Rib before and so, with the help and instructions from our friend Nanny Pat, Sally was able to cook up a storm in her kitchen and it turned out so delicious, the recipe is here to share with you all.

Prime Rib can be an expensive cut of beef, and often it’s saved for special occasions, so it’s certainly important to have a good recipe so we don’t waste the good money we have spent by spoiling such a wonderful cut of meat.

You can use cheaper cuts of beef, however, Prime rib (in my opinion) is the king of kings when it comes to a good full flavoured, tender and juicy cut. It’s worth spending the extra cost, and you won’t be disappointed. Here, we have given you cooking times for rare, medium and well done Prime Rib Roast and at the end of the recipe there’s a few delicious side dishes you can take a look at to give you some ideas on what would be nice to serve alongside. This is a perfect dish to serve for Thanksgiving, Christmas, Easter or indeed any special occasion!

So let’s see how to cook a Prime Rib Roast

Recipe by Pat Milton, and cooked with photos by Sally Hall

Prep Time: 10 minutes

Cook Time: 1 hour 45 minutes

Yield: 4 – 6 Persons

Ingredients

5 lb boneless prime rib roast joint.
2 Tablespoons Olive Oil
2 tablespoons Cajun Seasoning (or your favourite seasoning)
Black pepper

Instructions

1. Let the beef stand still wrapped for 1 hour at room temperature.

2. Rub all over with olive oil, then season lightly with favorite seasoned salt (I use Cajun Seasoning as it contains onion, garlic and celery salts. And lightly sprinkle with black pepper.

3. Preheat oven to 450 F, I used a pan with raised ridges so that it didn’t sit in the juices that were saved to pour over at the end.

4. Bake uncovered, fat side up for 20 minutes, then reduce heat to 325 F and completely cover with aluminum foil and cook for an additional hour. Remove foil and bake for an additional 30 minutes.

5. Remove from oven and cover with foil while it rests for 40 minutes. This is when you can bring the other dishes together, such as your vegetables, sauce / gravy etc.

6. Slice into 1-1.5 inch cuts, and if you wish, you can fire up the grill and place the slices on for 3-4 minutes each side. Just enough to not be bloody on outside. If you don’t have a grill, you can use a hot cast iron skillet and do the same, or simply serve without grilling. The joint of beef is cooked to medium, however, using the grill or skillet, you can cook a little more to people’s liking.

7. Serve with Au Jus and a horseradish sauce for dipping.

*** COOKING TIMES :  Please note, there are three cook times,

1. At the start on a high heat (for 20 minutes uncovered),

2. Lower heat covered with foil,

3. Final cooking without foil for 30 minutes.

If you have a different weight of beef, to calculate, the cook times for part 1 and 3 are THE SAME. You only need to adjust the cook time for part 2 as follows:
For RARE cook 26-30 minutes per pound
For MEDIUM cook 34-38 minutes per pound
For WELL DONE cook 40 – 42 minutes per pound

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Some accompaniments to enjoy with your Roast Beef;

Super Crispy Crunchy Roast Potatoes

Bacon and Brussel Sprouts Gratin

Easy Garlic Cabbage and Carrots

Creamy Dauphinoise Layered Potatoes

Bacon and Brussels Sprouts in Garlic Butter

If you’d like to make a lovely Horseradish Sauce to accompany your beef, our friends over at Savory Experiments has a lovely recipe we can recommend.

5 from 1 vote

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Prime Rib Roast

Prep Time

10 mins

Cook Time

1 hr 45 mins

Total Time

1 hr 55 mins

 

Servings: 4 - 6

Ingredients

• 5 lb boneless prime rib roast joint.
• 2 Tablespoons Olive Oil
• 2 tablespoons Cajun Seasoning or your favourite seasoning
• Black pepper

Instructions

1. Let the beef stand still wrapped for 1 hour at room temperature.
2. Rub all over with olive oil, then season lightly with favorite seasoned salt (I use Cajun Seasoning as it contains onion, garlic and celery salts. And lightly sprinkle with black pepper.
3. Preheat oven to 450 F, I used a pan with raised ridges so that it didn't sit in the juices that were saved to pour over at the end.
4. Bake uncovered, fat side up for 20 minutes, then reduce heat to 325 F and completely cover with aluminum foil and cook for an additional hour. Remove foil and bake for an additional 30 minutes.
5. Remove from oven and cover with foil while it rests for 40 minutes. This is when you can bring the other dishes together, such as your vegetables, sauce / gravy etc.
6. Slice into 1-1.5 inch cuts, and if you wish, you can fire up the grill and place the slices on for 3-4 minutes each side. Just enough to not be bloody on outside. If you don't have a grill, you can use a hot cast iron skillet and do the same, or simply serve without grilling. The joint of beef is cooked to medium, however, using the grill or skillet, you can cook a little more to people's liking.
7. Serve with Au Jus and a horseradish sauce for dipping.